Bits and pieces of my life. I am a lifelong Christian. I have been married for over 39 years to Stan. No children. We have 3 Italian Greyhounds: Persephone, Dresden & Capodimonte and a calico cat named Binky. We have 9 nieces/nephews and 9 grandnieces/nephews whom we love. My hobbies are genealogy, reading, digital scrapbooking, history, dogs, homemaking. This is a personal blog and not a business. I share what interests me and I am not selling anything or making a profit.

2 cans chicken stock, low-sodium (or use regular and leave off the salt)

1/4 teaspoon cayenne

1 teaspoon sage, dry

1/4 tsp fresh oregano

1 1/2 cup milk, or 1 can evaporated milk

1 tsp Worcestershire sauce

1/3 cup grated Parmesan

Directions

Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil or parchment paper and arrange the squash, cut side up. To 3 of the squash halves, add a peeled, squashed garlic cloves in each half. Drizzle with olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven on 350 until very tender and starting to caramelize and collapse, approximately 45mins-1hr. Remove from oven and when cool enough to handle, use a spoon to remove the squash from the skin. It easily scrapes out. Reserve the roasted shallots and garlic with the squash. This can be done ahead.

In a large Dutch oven, heat 2 Tbsp of the olive oil and the butter of the butter over medium-high heat and when the butter is starting to foam, add the raw diced onions and garlic clove and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with the chicken stock and stir to remove any food. Add the Worcestershire sauce. Reduce the heat to medium-low and add the milk. Bring to a low boil and turn off the heat. Add the squash. Stir to combine, then puree with a stick blender or put parts in the blender. I use my Vitamix blender. The mixture will be very thick. Add in the cayenne, salt/pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, stir in 1/4 cup of the Parmesan and turn heat to low just enough to keep it warm. Ladle into soup bowls and serve.